Beets with Yogurt
Shamandar bi’l-Laban
Region: Arab Levant, Lebanon
Category: Vegetables
Season: Any
Difficulty: Easy

When I first encountered this Lebanese preparation, called shamandar bi’l-laban, I was quite taken with the appetizing color. But upon tasting it I couldn’t believe how good it was--how natural beets, yogurt, and mint seemed even though I’m not sure it would have occurred to me. This dish can also be made with silq, that is, “white beets” more commonly known as chard.

[photo: Clifford A. Wright]

Yield: Makes 6 serving
Preparation Time: 35 minutes

2 pounds beets, with their leaves

Salt and freshly ground black pepper to taste

2 large garlic cloves, pounded in a mortar with 1/2 teaspoon salt until mushy

2 heaping tablespoons labna (strained yogurt, see Note)

1 1/2 cups full-fat plain yogurt

2 tablespoons finely chopped fresh mint leaves

1. In a saucepan, steam or boil the beet leaves over high heat until wilted, about 10 minutes. Remove and drain. Steam the roots until easily pierced by a skewer, about 30 minutes. Drain and let cool. Cut the leaves into strips and arrange by spreading them on a serving plate. Peel the beets and cut into 1/4-inch-thick slices. Arrange the beetroot slices on top of the leaves. Season with salt and pepper.

2. Stir the garlic paste and labna into the yogurt and beat for 1 minute with a fork. Spread the yogurt over the beets and garnish the top with the mint.

Note:  Strained yogurt (labna or lubny) is sold in Middle Eastern markets and better supermarkets such as Whole Foods.  Sometime in the 2000s it acquired the marketing name of "Greek yogurt," however that is nothing but strained yogurt or labna. You can make it at home easily enough: place a good quality whole plain yogurt in a cheesecloth-lined strainer and let rest over a deep bowl to drain overnight.  The resulting yogurt in the strainer is called labna.

Posted: 09/16/2008